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Breakfast sandwich

Breakfast sandwich

By Bill Granger: Feed Me Now
For an alternate all-in-one version, blister the cherry tomatoes in the pan after the chorizo has been cooking for a couple of minutes, and finish the lot with shredded coriander.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 120 g of spanish chorizo sausage, diced
  • 2 medium eggs, lightly beaten
  • 125 g of cherry tomatoes
  • 2 tsp of lime juice
  • 0.25 tsp of sugar
  • 1 tbsp of coriander leaves, shredded
  • 2 spring onions, sliced
  • 2 bread rolls

Method

3 steps

  1. Step 1

    Halve the cherry tomatoes and place in a bowl with the lime juice, sugar, shredded coriander, and season with salt and pepper. Stir gently to combine.

  2. Step 2

    Place a frying pan over a medium heat. When hot, add the chorizo and fry until lightly browned. Add the spring onions and stir for 30 seconds until softened. Pour over the beaten eggs. When they start to set around the edge of the pan, gently stir and turn the mixture with a spatula or wooden spoon until the eggs are just set.

  3. Step 3

    Break open the bread rolls, divide the chorizo and scrambled eggs between them and serve with the tomato salad.